NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea macaroni pasta

1 cup Cauliflower florets

0.75 cup Nonfat plain Greek yogurt

1 oz Sharp cheddar cheese

1 tbsp Grated parmesan cheese

0.25 cup Skim milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.

• 2

  Bring a large pot of salted water to a boil and cook the chickpea pasta and cauliflower florets together for 7 minutes until tender yet firm.

• 3

  While the pasta boils, whisk together the Greek yogurt, skim milk, garlic powder, onion powder, sea salt, and black pepper in a large mixing bowl.

• 4

  Stir half of the shredded sharp cheddar cheese into the yogurt mixture until the sauce is well combined.

• 5

  Drain the pasta and cauliflower thoroughly, then fold them into the cheese sauce until every piece is evenly coated.

• 6

  Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar, parmesan, and smoked paprika over the top.

• 7

  Bake for 15 minutes until the cheese is melted and the top is beautifully golden and bubbling.